Chilled Sher Wagyu Striploin (Australia) 220g by Makati Shangri-La

TASTING NOTES FROM THE CURATOR

Otherwise known as the sirloin, this is one of the juiciest, most flavorful cuts of steak, with a tenderness that almost rivals the tenderloin. It is definitely a steak house favorite. This cut of meat becomes doubly tender when it comes from Wagyu cows, with a network of healthy intramuscular fat that really does melt in your mouth.

Wagyu meat is not only mouthwateringly delicious. It has a high concentration of the good fats (monosaturated fats) and omega-3. That’s because Wagyu cattle rearing adheres to strict guidelines, and Australia, the world’s largest producer and exporter of this prized beef manages to stick to all of them. Among farming groups there, Sher Wagyu is top tier.

PREPARATION OR PAIRINGS

Your striploin steak arrives chilled, never frozen, but it’s best to allow it to come to a cool room temperature half an hour before cooking. This allows the meat time to relax. After that, there are a number of ways to enjoy your Wagyu steak. Grill, pan-broil, oven broil, or use a sous vide, what matters is that you never go above medium-high heat to avoid turning the meat tough and chewy. It’s best served rare to medium rare. We’ve provided a cooking instructions card with your order. For your sauce, you can choose from green peppercorn sauce, mushroom sauce, blue cheese sauce, or natural beef jus.

And since no steak dinner is complete without a glass of wine, the mild spice of a medium- to full-bodied Syrah or Shiraz will do perfectly. A Bordeaux or a Cabernet Sauvignon are good choices too. Or dip into Italy for an earthy Chianti.

A PASSIONATE WAGYU AFFAIR

Nick and Vicki Sher first heard about the Wagyu cattle breed in the 1980s. They were among the first Australians to acquire Wagyu embryos from a strain taken out of Japan to the United States in 1991. The Shers spent most of the 1990s flying to and from Japan to learn the art and science of Wagyu cattle rearing. By the mid-1990s, they had their first fullblooded Wagyu bull. From then on, they exported a few lots to Japan. After that success, business soared, and they started sending their meats to other nearby countries. They even taught fellow Australians to love this delicious beef source as well!

MADE WITH LOVE BY MAKATI SHANGRI-LA

With three global culinary and gastronmy R&D centers in China, the Shangri-La brand has always been at the forefront of bringing luxurious Asian hospitality and culinary experience to the Philippines and the world at large.

Bring home the flavors of this timeless 5‑star hotel at the heart of Makati City with Makati Shangri-La’s selection of chilled steaks. Made with the utmost care and commitment to quality, these steak kits are prepared every Saturday morning by the chefs of Makati Shangri-La and delivered to you by The Bow Tie Duck. They arrive at your home in special insulated packaging, chilled and ready to use as soon as they arrive. Each steak kit comes with special instructions to guide you in the process of cooking the steak and your sides.

Storage Instructions

We encourage that you enjoy your steak kits as soon as they arrive. If you need to store them, place then in the chiller for no more than 24 hours. Once you’re ready, cook them up and enjoy their silky, tender goodness!